Tacos for breakfast?
We’re but to satisfy a taco recipe we don’t love, however admittedly after we got here throughout these apple pie breakfast tacos from Lauren Harris-Pincus, founding father of NutritionStarringYOU.com and creator of The Everything Easy Pre-Diabetes Cookbook, we had been skeptical.
After whipping up a batch, nonetheless, we’re happy to announce that we’re on board.
“Everyone loves a hearty savory taco for dinner, why not switch things up and enjoy a light and sweet version for breakfast? Apples and cinnamon are an aromatic perfect pairing for fall and these Apple Pie Breakfast Tacos are a sweet, creamy, crunchy, salty and gluten-free treat,” says Harris-Pincus. The registered dietitian recommends serving one for a snack, or two for breakfast for about 300 energy and 15 grams of protein with no added sugar.
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With autumn almost upon us, the apples are the shining star on this dish. “The sweetness of the apple makes the dish! Try Honeycrisp, Jazz, Pink Lady or Autumn Glory if you can find them,” gives Harris-Pincus.
If you prefer to meal prep your breakfasts, she suggests cooking up a batch of the apples upfront, whipping the cottage cheese, and retaining each in separate containers within the fridge to easily add to the taco shells within the morning.
Apple Pie Breakfast Tacos by Lauren Harris-Pincus, MS, RDN
Makes 2 tacos
Prep time: 5 minutes
Cook time: 10 minutes
2-INGREDIENT JALAPENO CHEDDAR CRISPS FOR AN EASY, GAME DAY SNACK
- 1 small apple peeled and diced (I choose Honeycrisp, Jazz, Gala or Fuji) about 3.5 ounces
- 1 packet stevia divided
- 3/4 teaspoon lemon juice divided
- 1/4 teaspoon cinnamon or extra to style
- 1 teaspoon mild buttery unfold
- 1/2 cup low-fat cottage cheese blended/whipped, see directions
- 2 natural taco shells
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Credits : foxnews